Easy Cinnamon Roll Coffee Cake
Wednesday, June 10, 2020
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For the cake
1/4 cup unsalted butter, softened (half a stick)
3/4 cup granulated sugar
3/4 cup of sour cream (Greek yogurt can be replaced)
2 large eggs
2 tablespoons canola or vegetable oil
11/2 teaspoon vanilla
extract
11/2 teaspoons cinnamon
11/2 cups all-purpose
flour
1/2 teaspoon of baking soda
1/2 teaspoon salt, optional and to taste
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For filling-topping
1/2 cup unsalted butter, extremely soft and almost melted
1 cup light brown sugar, wrapped
2 teaspoons of cinnamon
For the frosting
2 tablespoons cream cheese, softened (whipped
or light, it's okay)
2 tablespoons of cream or milk
1/2 teaspoon vanilla extract
1 cup + icing sugar, sifted is ideal
For the cake - Preheat the oven to 350 F and
prepare a 9-inch spring form pan (at least 3 inches tall; a 9-inch square pan
can be replaced if it is at least 3 inches tall; do not use a 9-inch round cake
pan because it's too shallow) spraying well with floured cooking spray (I use
Pam for baking) or grease and flour the pan; put aside.
In the bowl of a stand mixer fitted with the
paddle, mix the butter, granulated sugar, and cream until they are pale, light
and fluffy, about 3 minutes at medium to high speed. Add sour cream, eggs, oil,
vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes at
medium to high speed. Add the flour, baking soda, salt, and beat until
everything is incorporated and the dough is smooth, about 1 minute at medium speed.
Spread the dough in the prepared pan; put aside.
For filling-topping- In a microwave-safe bowl,
add the butter and heat on high power until it starts to melt, about 1 minute.
Add brown sugar, cinnamon and beat with a spoon or whisk until blended. Spread
the filling on top of the cake batter in an even, smooth, flat layer, as if you
were icing a cake.
Then, using a table knife, swirl back and forth to marble
the filling into the cake batter, going over the cake and back and forth
several times. I swirled fairly aggressively for about 1 minute, in an attempt
to push the filling deeper into the cake batter. Place the pan on a baking
sheet (as insurance in case your spring form pan does not have a perfect joint)
and bake for about 45 to 50 minutes, or until the filling is set and a
toothpick inserted in the center of the cake comes out clean. Note that in the
last few minutes of cooking, the filling may tend to burn near the edges when
the butter browns and the caramelized brown sugar; watch the cake carefully.
Let the cake cool in the pan and rest on a baking sheet for at least 30 minutes
before icing or before removing from the pan and serving. the filling may tend
to burn near the edges when the butter turns brown and the caramelized brown
sugar; watch the cake carefully. Let the cake cool in the pan and rest on a
baking sheet for at least 30 minutes before icing or before removing from the
pan and serving. the filling may tend to burn near the edges when the butter
turns brown and the caramelized brown sugar; watch the cake carefully. Let the
cake cool in the pan and rest on a baking sheet for at least 30 minutes before
icing or before removing from the pan and serving.
For the frosting- In a medium bowl, mix the
cream cheese, cream, vanilla and whisk until smooth and smooth. Slowly add
sugar from confectioners, whisking to incorporate and until smooth. Depending
on the desired consistency of the glaze, it may be necessary to play with the
sugar/cream ratios. Sprinkle the frosting evenly over the cake and serve.
Note
- If you prefer to refrigerate the cream cheese frosting, you may wish to glaze
only individual pieces of cake immediately before serving and keep the frosting
in a small container in the refrigerator, as opposed to refrigerating the cake.
whole glazed, which will make it dry. You can also enamel the cake and keep it
at room temperature because everyone has different comfort levels for storing
food. The cake will keep in an airtight container at room temperature for up to
5 days.